Chicken Escalopes With Spinach And Penne - cooking recipe

Ingredients

14 oz penne
1 lb boneless, skinless chicken breasts, cut into 8 pieces
2 tbsp mustard
5 tbsp breadcrumbs
1/4 cup butter
1 None onion, peeled and finely diced
1 clove garlic, peeled and finely diced
14 oz frozen spinach
9 oz cherry tomatoes, halved
1 pinch grated nutmeg

Preparation

Cook pasta according to package directions. Season the chicken pieces to taste and thinly coat them with mustard and breadcrumbs.
Heat 1 tbsp of butter in a pan and saute the onions and garlic. Add the spinach and bring to a boil over a medium heat. Add the tomatoes, cover, and cook over a medium heat for 3-5 mins, stirring several times. Add nutmeg and season to taste.
Heat remaining butter in a large skillet and fry the chicken for 6 mins, turning once. Drain the pasta and stir it into the spinach. Serve the pasta and chicken on plates.